I like crispy food. I mean I really like crispy food. But deep frying is not good for me, or anyone really, so I try to keep it to a minimum. I also really like Mexican food, so when I came across the idea of baked chimichangas a while ago, I knew I had to try it. Plus, since its not really a "recipe" as much as a method, it is very flexible and can use up things you have extra or leftover. This week I am planning to make two big batches of homemade refried beans and Mexican rice to spread out over several meals. My family really likes Mexican style meals, so it will not be a hardship to repeat the same flavor profile.
News of the potential tariffs has got me concerned for all of my friends. Things absolutely do not need to be more expensive than they are. I am going to work hard this week to find any extra money to stock up on a few things to try to extend our spending power and over the coming weeks, going through our house to see what we can donate to our local thrift store and to the free closet. If things go like I am afraid they will, I want to be able to help others. I cannot change the current events, but I can try to find ways to cope with them, and by trying to find ways to help others I hope to reduce my own anxiety.
I hope you all have a really good week!
Baked Chimichangas
1. Fill flour tortillas with a mixture
of refried beans, cream cheese, rice and taco seasoning (they mix better
warm in a pot on the stove), or whatever you want to roll up in your tortilla. Make sure any meat is already cooked
2. Tuck in sides, and roll up each tortilla, lay seam side down on a greased cookie sheet or cake pan or even a casserole dish
3. Spread melted margarine or butter over tops and sides, the better you coat them the crispier they will be.
4. Bake at 400 for 15 minutes, or until browned how you like. Serve with sour cream and/or salsa
Here is our menu plan for this week, hope it is helpful!
Monday-
- Breakfast- Leftover pancakes, banana
- Lunch- Quesadillas, carrots and celery, crackers
- Dinner- Fried Pork chops, Southern Style Potato Salad, peas, biscuits
Tuesday-
- Breakfast- Grilled cheese sandwich, banana
- Lunch- Potato salad, crackers, apple
- Dinner- Mac and Cheese, baked beans, roasted frozen California Blend vegetables, bread and butter
Wednesday-
- Breakfast- Peanut butter and Chocolate chip oatmeal, banana
- Lunch- Quesadillas, carrots and celery, crackers
- Dinner- Potato soup, bologna sandwiches
Thursday-
- Breakfast- Cinnamon Raisin Oatmeal, banana
- Lunch- Sandwiches, crackers, apple
- Dinner- Sheet Pan Chicken Fajitas, Double recipe of Refried Beans, Double recipe of Easy Mexican Rice
Friday-
- Breakfast- Scrambled egg, toast, banana
- Lunch- Sandwiches, crackers, canned peaches
- Dinner- Chicken Parmesean Subs, Homemade Rice-a-Roni , Veggies and dip
Saturday-
- Breakfast- Fried bologna sandwich, fried potatoes and onions, orange slices
- Lunch- Creamy vegetable soup, crackers
- Dinner- Easy Mexican Rice Bowl, garlic toast
Sunday-
- Breakfast- Oatmeal Pancakes , homemade pancake syrup, orange slices
- Lunch- Tomato soup and grilled cheese
- Dinner- Bean and rice chimichangas- Mexican Street Corn Salad using parmesan cheese as a substitute for cotija cheese
Have a good week!
~ Sarah
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